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Roasting All of our roasts are especially easy to prepare in the oven. You will want to leave the roasts uncovered so they will brown nicely for you. If a roast has netting, leave it on while cooking. A meat thermometer is the most accurate way to determine doneness in large cuts of meat. Also, keep in mind, that density, not weight, determines the length of cooking time. Thermometer readings should be 115°-120° for rare, 125°-130° for medium-rare, and 135°-140° for medium. Convection Ovens These ovens are relatively new to home cooking. With convection ovens you can roast faster or bake at temperatures lower than a conventional oven. Please take the time to check your owner's manual regarding the type of cooking pans recommended for use in your convection oven. Several customers have enjoyed broiling steaks in their convection ovens. Broil directly on the rack with the door closed. It is not necessary to turn your steaks when cooking in a convection oven. Here are some brief suggestions: Convection Oven Timing DO NOT THAW Preheat oven on 450° for 10 minutes. For medium-rare doneness, allow approximately: 
2-22 minutes for a 6 oz. Filet Mignon18 minutes for an 11 or 12 oz. Boneless Strip Sirloin 20-22 minutes for an 8 oz. Filet of Prime Rib 24-26 minutes for an 8oz. Top Sirloin Microwave Ovens Many of our items can be easily prepared in the microwave. However, it is our opinion at Familifood Club, that red meat roasts, steaks and chops are at their best when cooking is left to traditional broilers, grills and ovens. Tender red meats cook unevenly in the microwave oven. They do not have the characteristic flavor and browned appearance, and it is difficult to achieve the exact doneness desired. Cooking When cooking your steaks, follow the chart on the inside of the back cover. Try to turn your steaks just once. They're ready to turn when the meat juices start to bubble up through the meat to the top of the steak. To test for doneness, press the meat with your finger. Rare meat will be soft and wobbly, medium will have springy firmness and well-done will feel very firm and unyielding. A steak will cook a little after you remove it from the grill or oven, so stop broiling when the steak tests slightly less done than desired. Toaster Ovens Although not ideal, satisfactory results can be obtained with this method. Slight time adjustments may be necessary. Consult your owner's manual. Conventional Ovens Times and temperatures in this guide are based on conventional ovens. Keep in mind that household current can affect the temperature in a conventional electric oven, particularly at peak load times. Broiling in the Oven Broiling is a rapid, high heat cooking method that is used for tender cuts of meat and fish. A two-part pan is used for broiling meat. Always preheat the oven. Turn oven control to "Broil" and leave the oven door ajar, when using an electric oven. Check to make sure the food is 2-3" away from the heat. Cooking from Frozen When time permits, it is preferable to cook your steaks from the thawed state. However, very good results can be obtained by cooking your steaks while still frozen. Just remember to allow more cooking time. For juicier and more flavorful steaks, use tongs when handling and turning. Piercing the steak with a fork allows the juice to escape. Please remember that the test kitchen equipment may vary considerably with yours in the amount of heat produced and the best distance of the meat from the heat source. If you are in doubt as to whether your oven is regulated correctly, an oven thermometer can be invaluable in the accurate preparation of your products from Familifood Club. |
Grilling Techniques
